Blue Cheese And Chilli Pasta With Wilted Spinach Recipes

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

PASTA WITH BLUE CHEESE SPINACH SAUCE

Steps:

• Cook pasta in salted water according to package directions. About one minute before it is done, scoop out a cup of the pasta water. About 30 seconds before it's done, add the spinach and stir until the spinach is just wilted. Drain.
• Return pasta and spinach to the pot and add the butter and cheese. Toss with tongs until butter and cheese is melted and everything is mixed together.
• Drizzle in just enough pasta water to make a light sauce. Taste and season with salt and pepper as needed.
• Serve at once on warmed plates, adding some blue cheese crumbles to the plates belonging to true blue blue cheese lovers!

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

WILTED SPINACH

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

SPINACH AND BLUE CHEESE PASTA

Steps:

• Chop the shallots, garlic and olives.
• Cook the pasta.
• While heating water for the pasta, heat 3 tbsp of oil in a skillet and sauté the shallots and garlic circa 3 mins.
• Add the spinach and heat it slowly.
• Add the cream.
• Add salt and pepper to taste.
• Drain the pasta thoroughly and add pasta and olives to spinach mixture.
• Crumble the cheese over the pasta; stir.
• Drizzle rest of oil over pasta and add a generous amount of freshly ground pepper.

TOMATO, SPINACH, AND CHEESE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. Drain well.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and tomatoes, and cook until the spinach is wilted, about 3 minutes. Mix in the cooked rotini pasta, mozzarella cheese, and Parmesan cheese. Toss until cheese is melted.

BLUE CHEESE AND CHILLI PASTA WITH WILTED SPINACH

Steps:

• Cook the pasta in boiling salted water until just tender.
• Add the spinach for the last 2 minutes of cooking time.
• Drain and tip back into the pot.
• Meanwhile, heat the oil in a large frying pan, add the onion and chilli and mushrooms if using, fry, stirring for 6-8 minutes until softened.
• Add the onion mixture and the chopped cheese to the pasta pot.
• Mix together, then heat gently for 1-2 minutes until the cheese has melted.
• Scatter over the pine nuts and serve immediately.